Sun Dried Tomato Pesto Eggs

Serves 1

0 mins prep

5 mins cook

5 mins total

Enjoy these delicious Sun Dried Tomato Pesto Eggs any time of day! This is an easy 5 minute meal that's full of flavor. The pesto is bright and fresh and ricotta adds beautiful creaminess. Perfect on toast!

2 servings

6 tablespoonssun dried tomato pesto

4eggsmedium or large

1 teaspoonsalt to taste

1 teaspoondry oregano to taste

2 slicebreadI use sprouted or Ezekiel

2 tablespoonricottacream cheese is lovely, optional

fresh parsley or basil

Add your pesto to a cold pan on medium-high heat. Let your pesto heat up a touch and gently crack two eggs. Salt and dry oregano on top and let it cook for 1-2 minutes until the egg white starts to firm.
Put a lid on and cook covered for the remainder of the time so that the yolk cooks as well (you can reduce the heat to medium-low) after you put the lid on.
How cooked or runny you want the yolk will be up to you so you can keep opening the lid to check on it.
Toast your favourite bread, add some fresh ricotta on top and your egg. Garnish with any fresh and finely chopped herbs and enjoy.